John Myers
Contents
show
Ingredients
To garnish:
- 200 g Asparagus, green, fresh
- Water
- 1 tsp Chicken broth, Kraft bouillon
- 4 small Mushrooms, fresh
- 1 little one Broccoli, fresh
- 2 tsp Aceto Balsamico Tradizionale
- 2 tbsp Olive oil, cold pressed
- 2 Pinches Dill leaves, whole, fresh
- 20 g Pecorino, finely grated
- Hot peppers, red, in threads
Instructions
- Lightly freeze the beef fillet in the freezer and cut into 5 mm thick slices with a bread and sausage slicer (or have it cut at the butcher).
- Cover the edge of a larger bowl with it. Brush the thin fillet pieces with the balsamic vinegar using a small brush.
- Cook the peeled asparagus in as little water as possible (preferably in a suitable pan) and the bouillon for 3 minutes until al dente. Wash the broccoli and separate the short-stemmed florets. Cook in the asparagus water for 3 minutes. Arrange the asparagus and broccoli on the serving bowl. Drizzle 2 tablespoons of the cooking water over the asparagus.
- Clean the mushrooms and cut them lengthways into thin slices. Place on the asparagus and the fillet pieces. Garnish just before serving, drizzle with the olive oil and serve with toasted white bread.
